Question

Dough kept overnight in warm weather becomes soft and spongy due to

Answer 1

Answer:

Dough kept overnight in warm weather becomes soft and spongy because of fermentation. Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. ... So, fermentation occurred in dough causes conversion of sugars to acids or alcohols and CO2 which makes the dough soft and spongy.

Answer 2

Explanation:

Dough kept overnight in warm weather becomes soft and spongy because of

AAbsorption of carbon dioxide from atmosphere

BFermentation

CCohesion

DOsmosis

Solution

Dough kept overnight in warm weather becomes soft and spongy because of fermentation. Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. So, fermentation occurred in dough causes conversion of sugars to acids or alcohols and CO2 which makes the dough soft and spongy. Thus option B is correct. Absorption of carbon dioxide from atmosphere, cohesion and osmosis can not make the dough soft and spongy. Thus, other options are incorrect.